This is a lovely roast pork recipe and they have given us some helpful crackling suggestions. I am forever finding ways to perfect crackling not to want to blame my oven but she is a bit niggly. I do feel that the cut of pork and the texture of the skin makes a massive difference and in some cases as hard as you try it doesn’t seem to crackle. Recipe from delicious magazine
Ingredients
- 2.5kg pork shoulder (bone in), skin scored
- 2 tbsp olive oil
- 1 tbsp each honey and fish sauce
- 2 tbsp soy sauce
- 2 garlic cloves, halved
- 1 long red chilli, halved
- 1 tbsp coriander seeds, toasted & crushed
Method
- Preheat oven to 200ºC. Place pork, skin side up, in a large roasting pan, then season with salt and drizzle with oil. Roast for 30 minutes or until skin is golden and starting to crisp. Remove pan from the oven and reduce temperature to 140 degrees.
- Combine honey, fish sauce, soy, garlic, chilli and coriander with 100ml water. Pour over the pork. Add 2 cups (500ml) of water to the bottom of the pan, then return to the oven.
- Roast for 5 hours or until meat is very tender and falling off the bone. Rest, loosely covered with foil, for 10 minutes. Slice and serve with roasted potatoes and slaw.
The Perfect Crackling
- Pat pork skin dry with paper towel, then score with a stanley knife or sharp knife about 5mm deep (do not cut into the meat).
- Rub salt into skin, then chill overnight. Pat dry before cooking. (If short on time, score skin, pour over boiling water, then pat dry and rub with salt).
- Cook in a very hot oven to start, then reduce heat to cook meat slowly. Ensure crackling sits above any liquid.
- If the crackling still needs to crisp, brush with a little oil and place under a hot grill. Watch closely, as it may burn.
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